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There are a million different spices, each with their own distinctive flavor and the ability to give outstanding flavors to any cuisine. Someone who is new to cooking or who doesn’t cook very frequently may find this confusing.

Poblano and pasilla peppers are common ingredients in sauces, salsas, and other dishes that are prepared all over the globe. However, what are the primary distinctions between a poblano pepper and a pasilla pepper?

The size of each of these chilies is one of the most obvious distinctions between the two. The poblano is a fresh chili that is about the size of a bell pepper, but the pasilla is a thin dried chili.

In the post that we are going to discuss today, we will be looking at the distinctions between these two peppers and providing you with more information about them.

Let’s get started!

What Is Poblano Pepper?

The poblano chili pepper is native to Mexico and has a skin that is dark green when it is unripe and matures to a color that is either rich red or brown. They are rather big and shaped like hearts.

The pods of the poblano pepper may reach a maximum length of 4 inches and are normally picked when still in their green state. They have thick skins, which are perfect for stuffing since the filling will keep its form even after being baked in the oven.

What is Pasilla Pepper?

The dried version of the chilaca pepper, also known as the pasilla pepper, is called pasilla (chile pasilla), which literally translates to “small raisin.” The fresh version of the chilaca pepper is also known as pasilla bajio, chile negro, or “Mexican negro.” This is due to the fact that the peppers start off looking dark green, but their outer coating eventually becomes dark brown.

Mole sauces, salsas, and table sauces may all be made using pasilla peppers, which can reach lengths of up to 8 to 10 inches and are a major ingredient in Mexican cuisine and cookery.

Are Pasilla Peppers And Poblano Peppers The Same?

Poblano peppers and pasilla peppers are not the same thing in any way, shape, or form. There are a few key distinctions between them, despite the fact that they are often mistaken for one another.

You now have a basic understanding of both pasilla and poblano peppers, as well as their respective applications, thanks to this tutorial. With this information, you will be able to choose the chili pepper that will work best in the dish you plan to prepare next time you eat Mexican food.

Poblano Vs Pasilla Pepper: What’s The Difference?

The following is a list of the most notable distinctions that can be made between poblano and pasilla peppers:

1. Taste

Because poblanos are often picked when they are still green and unripe, they have a taste that is incredibly mild and is comparable to that of a green bell pepper, but with a little more kick. When cooked, they take on a softer texture and even take on a sweet flavor.

On the other hand, pasillas have a taste that is reminiscent of raisins; specifically, they have a smoky, fruity, and earthy flavor that is often compared to the flavor of berries and other types of dried fruits. In comparison to poblanos, they have a flavor that is less sweet.

2. Heat Level

On the Scoville scale, poblano peppers register between 1,000 to 2,000, which indicates that they are rather mild chili peppers.

On the Scoville scale, pasilla peppers fall anywhere between 1,000 and 2,500, which indicates that they have a tiny advantage in terms of heat intensity when compared to poblanos, but on the whole, they are only fairly spicy.

3. Appearance

The poblano and pasilla peppers are distinguished from one another most readily by their outward look. Pasilla peppers are more elongated and may grow to be anywhere between 8 and 10 inches long, while poblano peppers are just around the size of a heart and measure only about 4 inches in length.

Poblano peppers are normally green when they are unripe and change to a dark red or brown hue as they develop. Ripe pasilla peppers, on the other hand, have a color that is more similar to that of a dark brown when they are mature.

4. Usage

Poblano and pasilla peppers are used to a wide variety of purposes, some of which are listed below:

Poblano Peppers Uses:

  • To prepare the dressing, all you need is some roasted chiles, buttermilk, and a food processor. Spread it over tomatoes or crisp lettuce.
  • The traditional avocado dip known as guacamole may be elevated to a higher level by the addition of roasted poblano peppers.
  • Relish: You may prepare relish by mixing poblano peppers with maize; this is a tried-and-true combination that will blow your mind. You can serve relish with fish or any other meal of choice.
  • The classic Italian sauce, pesto, may be given a distinctly Southwestern flavor by including feta cheese, roasted poblano peppers, garlic, and cilantro into the recipe.

Pasilla Peppers Uses: 

  • Sauces, moles, and soups: Any kind of sauce or soup has a whole new level of heat when pasilla peppers are added to the mix.
  • Chili flakes: The dried flakes of pasilla pepper have a taste that is both spicy and fruity, which makes them a good substitute for chili powder despite the fact that they are not very fiery.

5. Availability

Both types of chiles may be purchased in the store, albeit often only in the ground or dried form. It is much simpler to get fresh poblano peppers, in contrast to pasilla, which is almost always obtained in its dried state. If you want the peppers to be fresh, you should choose for poblano.